Save Creamy cannellini beans simmered with fragrant garlic and tossed with hearty winter greens for a nourishing rustic dish perfect for chilly days.
This recipe came to life on a cold winter evening when I wanted something warm and filling with minimal fuss. The mix of garlicky beans and rich greens makes it a staple in my kitchen during chilly months.
Ingredients
- Beans: 2 tablespoons olive oil 4 garlic cloves thinly sliced 2 (15-ounce) cans cannellini beans drained and rinsed or 3 cups cooked beans 1/2 teaspoon crushed red pepper flakes optional 1/2 teaspoon kosher salt Freshly ground black pepper to taste
- Greens: 6 cups winter greens such as kale Swiss chard or collard greens tough stems removed and leaves chopped 1/2 cup low-sodium vegetable broth or water Zest and juice of 1 lemon
- Garnish: 2 tablespoons chopped fresh parsley optional Extra olive oil for drizzling
Instructions
- Start the beans:
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1–2 minutes until fragrant and just beginning to turn golden.
- Simmer and season:
- Stir in cannellini beans red pepper flakes salt and black pepper. Cook for 2–3 minutes stirring gently to avoid smashing the beans.
- Add greens:
- Add chopped greens and vegetable broth. Cover and cook for 5–7 minutes stirring occasionally until greens are wilted and tender.
- Finish cooking:
- Remove lid and cook for another 2–3 minutes allowing any excess liquid to evaporate.
- Brighten and serve:
- Stir in lemon zest and juice. Taste and adjust seasoning as needed. Transfer to plates or a serving bowl garnish with parsley and a drizzle of olive oil. Serve warm.
Save My family loves scooping big helpings of these beans onto warm sourdough and gathering around the dinner table for a simple nourishing meal.
Required Tools
Large skillet with lid Chefs knife Cutting board Wooden spoon
Allergen Information
Contains none of the major allergens. If using packaged broth or canned beans check labels for potential allergens or cross-contamination.
Nutritional Information
Per serving: Calories 210 Total Fat 6 g Carbohydrates 32 g Protein 9 g
Save Try this recipe as a main dish or a hearty side and enjoy its warmth on chilly nights.
Cooking Questions
- → Can I substitute cannellini beans with other beans?
Yes, navy beans or great northern beans work well as substitutes, offering a similar texture and mild flavor.
- → What types of greens work best in this dish?
Hearty winter greens like kale, Swiss chard, or collard greens hold up well and complement the beans nicely.
- → Is it possible to add more spice to this dish?
Absolutely, a pinch of crushed red pepper flakes or smoked paprika can add extra depth and warmth.
- → Can I prepare this dish vegan and gluten-free?
Yes, using vegetable broth and checking canned beans for additives ensures it remains vegan and gluten-free.
- → What is the best way to serve this dish?
Serve warm, garnished with fresh parsley and a drizzle of olive oil. It pairs well with toasted sourdough or roasted meats.